Yeast Free Arugula & Herb Pesto
Pesto is one of those sauces that feels fancy but comes together in minutes, and this arugula and herb version is genuinely addictive. The combination of peppery arugula and sweet basil creates a more complex, layered flavor than a classic single-herb pesto — bright, grassy, and a little bold. A squeeze of fresh lemon juice lifts everything and keeps the color vivid, while good extra-virgin olive oil ties it all into a silky, spoonable sauce. For anyone avoiding yeast, store-bought condiments and sauces can be a minefield of hidden fermented ingredients, but this one is built entirely from fresh produce, a pantry staple oil, and a pinch of salt — nothing to second-guess. The optional turmeric adds a subtle warmth and a gorgeous golden tint without overpowering the herbs. Toss it with pasta, spread it on flatbread, or use it as a dipping sauce — it's the kind of versatile recipe that earns a permanent spot in your rotation.
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Learn more →Ingredients
6 servings
- 2 cups fresh arugula, packed
- 1 cup fresh basil leaves, packed
- 2 cloves garlic, peeled
- ½ cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- ½ tsp fine sea salt, plus more to taste
- ¼ tsp ground turmeric (optional)
Instructions
- 1
Combine the arugula, basil, and garlic in the bowl of a food processor. Pulse 8–10 times until the greens are coarsely chopped and the garlic is broken down.
- 2
With the processor running, pour the olive oil in a slow, steady stream through the feed tube and process until the pesto is mostly smooth with a slightly textured consistency, about 20–30 seconds. Stop and scrape down the sides with a rubber spatula as needed.
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